For the peaches, melt the butter and sugar in a frying pan and add the peach halves. Cook for 4-5 minutes, turning once, or until the peaches are caramelised. Remove the peaches from the pan, then stir in the cream to make a butterscotch sauce.
For the toast, whisk together the eggs, cream and sugar until smooth and creamy and soak the slice of bread in the mixture. Place the bread onto a baking tray and bake in the oven for 6-7 minutes, or until golden-brown and crisp.
Serve the peach halves on top of the toast, with the butterscotch sauce spooned over the top and a drizzle of cream.